Creole Lima Bean Stew

Name: Creole Lima Bean Stew
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 6-8 serving(s)
Ingredients: 1 tablespoon olive oil; 1 large onion, quartered and thinly sliced; 3 celery, stalks thinly sliced; 1 large green bell peppers or 1 large red bell pepper, diced; 2 tablespoons unbleached white flour; 2 cups water; 2 (10 ounce) packages frozen baby lima beans, thawed; 1 (16 ounce) can red kidney beans, drained and rinsed; 1 (28 ounce) can salt-free diced tomatoes, undrained; 2 teaspoons salt-free seasoning (Mrs. Dash salt-free Table Blend or McCormick Seasonings); 2 bay leaves; 1/2 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/4 teaspoon dried red pepper flakes; salt; freshly ground black pepper; 1/4-1/2 cup chopped fresh parsley; hot cooked rice (optional)

Submitted by ratherbeswimmin

"In 'Vegan Soups and Hearty Stews for All Seasons' by Nava Atlas"

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Ready In:: 1hr 20mins
Ingredients:: 18
Serves:: 6-8

ingredients

1 tablespoon olive oil
1 large onion, quartered and thinly sliced
3 celery, stalks thinly sliced
1 large green bell peppers or 1 large red bell pepper, diced
2 tablespoons unbleached white flour
2 cups water
2 (10 ounce) packages frozen baby lima beans, thawed
1 (16 ounce) can red kidney beans, drained and rinsed
1 (28 ounce) can salt-free diced tomatoes, undrained
2 teaspoons salt-free seasoning (Mrs. Dash salt-free Table Blend or McCormick Seasonings)
2 bay leaves
¹⁄₂ teaspoon dried basil
¹⁄₂ teaspoon dried thyme
¹⁄₄ teaspoon dried red pepper flakes
salt
freshly ground black pepper
¹⁄₄ - ¹⁄₂ cup chopped fresh parsley
hot cooked rice (optional)

directions

Heat the oil in a big soup pot; add in onion; saute over medium heat until translucent.
Add in celery and bell pepper; saute another 5 minutes.
Slowly sprinkle in the flour and stir until well integrated with the vegetables, then stir in the water.
Add in the next 8 ingredients (lima beans through red pepper flakes); bring to a rapid simmer, then decrease heat; cover and simmer gently for 30-35 minutes.
Season with salt and pepper, then stir in the parsley.
Add a small amount of water if needed, but let the stew remain thick.
Adjust the other seasonings if needed; discard bay leaves.
Serve in bowls over hot cooked rice.